Tuna Yukhoe Rice Bowl

Tuna Yukhoe Rice Bowl

I suggest you make this using leftover sashimi from yesterday.
This time I used tuna, but you can use various kind of sashimi to make this seafood yukhoe rice bowl.

Ingredients: 2-3 servings

Sashimi-grade tuna (saku or sashimi)
150-200 g
■ Soy sauce
2 tablespoons
■ Gochujang
1 tablespoon
■ Sesame oil
1 teaspoon
■ Sugar
1 teaspoon
■ Roasted sesame seeds
1 teaspoon
Chopped scallions
As much as you want
Soft-poached egg or fresh egg yolk
one for each serving
2-3 bowls


1. Put ■ in a bowl and mix.
2. Cut tuna into 5 mm-1 cm blocks.
3. Put the tuna into the [1] bowl and mix.
4. Cover the tuna from Step [3] with plastic wrap for 15-30 minutes.
5. When rice is cooked, put the tuna on bowlful of rice, with some chopped scallion. Make a shallow well in the center to position the egg. Done!

Story Behind this Recipe

The other day I made tuna yukhoe donburi using instant yukhoe granules that I bought from the supermarket. This is how I made it!